These Sweet Potato Marshmallow Bars Will Make You All About

top view of a plate of marshmallow and pecan topped baked sweet

To make the crust, you combine the graham crackers, sugar, cinnamon, and butter in a food processor until fine, and then add the melted butter and bake. Then you mix the filling ingredients.

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1 (15-oz) can sweet potato puree. 1 tsp ground ginger. 1 tsp pure vanilla extract. 1 tsp ground cinnamon. 2 sleeves graham crackers. 10 tbsp melted butter. 1 1/2 cup heavy cream. 3 large eggs. 1/4 cup granulated sugar.

These Sweet Potato Marshmallow Bars Will Make You All About

Save room for these sweet squares.DIRECTIONS 1. Make crust: Preheat oven to 350 degrees F. Line an 8"-x-8" baking pan with parchment paper. In a food process.

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Place in oven and bake for 10 minutes. Let cool. In a medium saucepan, combine 2 3/4 cups milk, mashed sweet potato, and 3/4 cup brown sugar. Cook over medium heat, whisking frequently, until mixture boils. Remove from heat and stir in vanilla extract. In a small bowl, combine remaining 1/4 cup milk and gelatin. Let sit 5 minutes.

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Set the oven to 300ºF. To a high speed blender, add all ingredients. Blend until smooth, scraping the sides as needed. Pour the sweet potato filling mixture into the baked crust, smoothing the top with a spatula. Bake until a toothpick inserted in the center comes out clean and the top looks set, about 45-55 minutes.

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Bake 10 to 13 minutes or until light golden. 2. Beat 1/4 cup butter and 1 cup brown sugar in large bowl on medium speed until fluffy. Beat in remaining ingredients except pecans and Marshmallow Frosting on low speed. Pour over crust. Sprinkle with pecans; press lightly. 3. Bake 29 to 33 minutes or until set.

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Pour the sweet potato mixture over the graham cracker crust. Return to the oven and cook for approximately 50 minutes. Remove from the oven and top with mini marshmallows (use enough to cover the entire surface of the bars).

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To make the crust: Add the flour and sugar to the bowl of a food processor fitted with the blade and pulse briefly to combine. Drop the butter pieces into the bowl and pulse a few times to cut the butter into coarse pieces. In 3 additions, pour in the egg yolk, pulsing between each addition.

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Roast the Sweet Potato. Preheat oven to 425 Fahrenheit (218 Celsius) and line a baking tray with aluminum foil for easy clean-up. Wash and dry the whole sweet potato(es) and then pierce the skins all over with a fork.; Place the pierced sweet potatoes on the lined baking sheet and bake for 45-60 minutes or until tender.

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Step 1 Make crust: Preheat oven to 350°. Line an 8"-x-8" baking pan with parchment paper. In a food processor, pulse graham crackers, sugar, and salt until fine crumbs. Add melted butter and.

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Instructions. Make crust: Preheat oven to 350°. Line an 8. Make filling: Mix together all filling ingredients until evenly combined. Add filling to crust and bake until set (no longer jiggly in the middle), 48 to 50 minutes. Let cool slightly.

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Sweet Potato Marshmallow Bars with White Chocolate Chips. 1 stick of unsalted butter; 1/2 cup of packed brown sugar; 1/4 cup of white sugar; 1 tsp vanilla; 1 egg; 1 cup sweet potato, pureed; 1 1/3 cups flour; 1 tsp baking powder; 1/2 tsp salt; 1/2 tsp cinnamon; dash of ground nutmeg;

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Take 3 large sweet potatoes, place on a foil or parchment lined rimmed baking sheet, and bake at 425°F for 45 to 60 minutes, or until completely fork tender. Let cool then peel off the skin. Mash the flesh with a potato masher or blend in a food processor or blender.

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Throwback Thursday: Sweet Potato Marshmallow Bars. December 12, 2013 by Jennifer 1 Comment. As you all know I love to cook. Not just because it gives me the opportunity to create delicious food and eat it, but because I get to share those creations with friends and family. That's what cooking has always meant to me - a way to connect with.

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Place the sweet potato bars into the 350 degree F oven and bake for 40 - 50 minutes until the edges are set up and the center is still jiggly. Remove the bars from the oven and let them cool completely.

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2. The sweet potato filling is bomb. There's hardly any sugar (only 3 tablespoons!) because the sweet potatoes are naturally so sweet. If you can find pureed sweet potatoes from the can, go with that.